Creamy Curried Zucchini Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion
• chopped
• 2 lbs unpeeled cubed zucchini (cut into 3/4-inch cubes)
• 1 tablespoon curry powder
• 2 (14 1/2 ounce) cans chicken broth
• 8 ounces heavy whipping cream
• 14 teaspoon salt
• 18 teaspoon white pepper
• garlic powder
• add according to taste

Instructions

1. In a large soup kettle, (or Dutch oven) over medium heat, add the vegetable oil.
2. After the oil has heated up a bit, add the onions, and cook them for 4 minutes; stirring often.
3. Then add the zucchini, and cook for 5 minutes more; stirring the vegetables often.
4. Pour in the chicken broth, and add the curry powder, and bring to a boil over medium heat.
5. After the broth comes to a boil, cover the soup kettle, then reduce heat to low, and simmer for 20 minutes.
6. Turn off heat, and in small batches, add broth and zucchini to a blender, and blend on high for a few seconds.
7. Add the pureed soup to another kettle, and keep soup warm in kettle, over low heat.
8. Finish pureeing broth and zucchini in small batches in blender.
9. Once done pureeing soup, and adding all to the other soup kettle, then stir in the heavy cream, salt, pepper, and garlic powder.
10. Simmer soup over low heat, til it's heated through, but do not let it come to a boil.